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Treasured Recipes From Two Cultures American And Chinese

by: Women's Society of Christian Service (St. Mark's United Methodist Church (Stockton, California)

Publication date: 1966
Topics: Cooking, American, Chinese, cookbook
Collection: communitycookbooks; folkscanomy_culinary; folkscanomy
Language: English
Item Size: 117.2M

Scan of mimeographed spiral-bound cookbook:

“Treasured recipes from two cultures — American and Chinese” Women's Society of Christian Service

St. Mark's United Methodist Church

Stockton, California

First Printing, 1966

Second Printing, 1967

Revised Third Printing, 1969

“We humbly present these Chinese recipes covering all phases of our cooking, with the hope that you will enjoy the Cantonese dishes that we use daily in our homes and on special festive occasions. We further hope that the next generation will find the recipes helpful as they establish their homes and try to “cook as mother or grandmother did.”

Basic recipes for soups, vegetables, and pork have been worked out in order to include a large variety of dishes. Chinese cooking is versatile and can be adapted to whatever ingredients are at hand. Included are recipes for some of the Savories or “Dim Sum,” which are fast becoming a lost art.

Chinese foodstuffs are available in Chinese food stores in most large cities and even in regular supermarkets. No substitutions have been made--this is how we cook! Where known, English names are used for the ingredients, otherwise the Cantonese pronunciations are used.

Good Chinese chefs cook from memory with no measurements, thermometers, or timing. Those in our recipes are approximate to serve only as a guide. Practice makes perfect. You will learn to adjust to quantity and your families table.

We acknowledge with appreciation the recipes submitted by our women and friends; those without a contributor's name have been written by your editor with the help of friends. We are grateful to Mr. William Morris of Morris Bros., Stockton, for valued advice and assistance in the publishing of our book.

Be adventuresome--cook Chinese!

“Chinese Food”

Foreword by Evelyn Wong, (Mrs. Thomas)

Chinese Cook Book Editor, December 1966